Prep 15 mins
Cook 5 mins
This is an omelet version of the southwest favorite Navajo Taco (or Indian Taco). Full of flavor, easy to make, and always a hit.
- 3 eggs
- 2 tablespoons water
- 1⁄2 cup cheese, shredded, divided use
- 1⁄4 cup onion, chopped in 1/2-inch pieces
- 2 -3 tablespoons sliced olives
- 1⁄4 cup large pieces chopped tomato
- 1⁄4-1⁄2 cup kidney bean, warmed
- 2 tablespoons sour cream
- Whip the eggs with the water and pour into a 7" cast iron skillet (or other heavy skillet) heated to medium high heat.
- As it cooks, tip the pan and pull the sides in to allow the uncooked egg to flow under the edges of the omelet.
- While not quite cooked, add the 1/4 cup cheese to one half, and fold the other half to top it.
- Slide to a plate and top with warmed beans, tomatoes, onions, olives & 2-3 tablespoons shredded cheese. (More cheese, tomatoes, olives or onions may be added, as desired).
- Top with dollops of sour cream & salsa.
Loved it! I adopted you and made this for Pick a Chef Spring 2007. I made this for DH's lunch and it was well received:) I didn't have sour cream to hand so just added a few pieces of fresh chopped tomato on the top and it was fairly quick and easy to make. Please see my Rating System: 4 stars for a tasty and filling lunch that offered something different from run-of-the-mill omelets. Thanks!
This was super easy to make. I used ranch style beans rather than the kidney beans and I omitted the olives. This was good. I served it with hashbrowns and toast. Thanks for sharing your recipe Lauralee!